Total Time
576hrs 30mins
Prep 30 mins
Cook 576 hrs

Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".


  1. I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
  2. Prepare yeast as instructed on package.
  3. Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
  4. Stir in rhubarb.
  5. Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
  6. Let sit for 4 to 6 weeks in a dark place with even temperature.
  7. Rack to remove solids.
  8. Repeat if necessary.
  9. Bottle into sterilized wine bottles.
Most Helpful

Champagne yeast is a type of yeast that complements the flowery nature of mead. It requires a longer period of aging than some other types of yeast to produce a good quality mead, however. A carboy is a big glass jar that holds the fermenting brew, often used in homebrewing, for making beer and mead. I suggest anyone desiring to make mead or beer read up on it; a good book to read is "Mad About Mead" by Pamela Spence.

Sue Lau May 14, 2002

I used this recipe, but without the rhubarb, as I just wanted a basic mead. I made a still mead with it, and find it to be light tasting, and of course it\\\\\\\'s still improving with age. I have added strawberries with success, and a batch with mint was also good. I agree that mead is a thing of experimentation, I found this to be a good baseline, we are still enjoying our mead.

Shanna Hollingsworth July 15, 2004

I've often made a sparkling rhubarb wine and find it dry and delightful. Because I don't use honey, aging is not an issue. I believe the teabag in this recipe is for the purpose of adding tannin, which I believe would be detrimental to the fruity acidiy of rhubarb. It may also affect the colour. I like the hint of pink in a rhubarb "champagne". Not sure I would attempt this combination of mead. Mead at best, is highly variable and as Sue L suggested, warrants more research.

rangapeach May 23, 2004